Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Mainly Cereal Chemistry but many others also
PhD in cereal chemistry
|Norma||04/27/16||10||10||10||Thanks for the help. I needed someone .....|
|mahdi||04/25/16||10||10||10||I like it how u done but .....|
|Nicholas||10/23/14||10||10||10||Thank you very much for your prompt .....|
Norma, I would approach the problem as you suggest. Going with a smaller yeast level and longer time should work. Without knowing the complete formula it is difficult to suggest other changes
Nicholas, To me this seems to be diffusion at work. The principle behind diffusion says that material diffuses from high concentration to low concentration. When the solvent contacts the organic material
Dave, Phytic acid can indeed block the adsorption of certain minerals. Thus if you have a diet that is high in phytic acid and low in minerals you may have a problem. However a bowl of oatmeal
Dear Cameron, A cereal chemist studies the cereal grains (wheat, corn, barley, etc) and is not just breakfast cereals. The area is the grains from harvest to when consumed and deals with bread
Lee, Unless you live a long way from the store this should not be a problem. I would be concerned if the product was completely thawed but this generally takes a long time. If placed in the freezer